Review on Cielo

'Cielo' is Italian for 'heaven', which gives a clue to the lofty aspirations behind this bright and breezy venue overlooking trendy Oozells Square (take advantage of the alfresco facilities in fine weather). The frontage is dominated by glass, but inside the mood softens with contemporary pastel shades, chic furniture and a beautiful cascading water feature setting the tone.

The kitchen aims to deliver 'classic Italian food with a contemporary twist', which shows in a long list of antipasti spanning everything from bruschetta with mushrooms and Gorgonzola to grilled sardines with pistachio and sun-blush tomato pesto. Pasta also does the business - perhaps pappardelle with roast duck, red wine and truffle oil - while mains might produce fillet of brill with caramelised carrots and dill cream or braised lamb shank with tapenade and red cabbage.

To finish, why not share the special trio of desserts - chocolate tart with coconut ice cream, mango pannacotta and poached pear with chocolate? Cheeses are Italian, and so are many of the wines on the modern list.

Executive chef Andy Waters will continue to oversee the kitchen here, in addition to running the show at his own new gaff, Edmunds Fine Dining, almost next door to Cielo.